Warm Kale Salad with Radishes, Mushrooms and Carrots (FM)
Recipes | December 30, 2015
*this recipe makes 2 portions 🙂
Ingredients:
1 bunch of radishes
1 cup baby carrots
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt & pepper to taste
2 cups mushrooms, chopped
2 garlic cloves, chopped
1/4 medium onion, chopped
3 tablespoon algae oil (or olive oil)
1 bunch of kale, remove stems and tear into small pieces
Instructions:
- preheat oven to 400 degree F, line a baking sheet with foil.
- wash the radishes and separate the leaves (don’t discard the leaves), cut each radish in half and put in a medium sized bowl along with the baby carrots.  Drizzle on 1 tablespoon oil and season with thyme, rosemary, salt and pepper, toss to distribute and coat evenly then put on the baking sheet in a single layer. Let roast for 25-30 minutes.
- in the same bowl you just seasoned the radish and carrots in, add the kale pieces and the radish stems. Â Drizzle 1 tablespoon of oil and using your hand mix and squeeze the lettuce until evenly coated and set aside.
- in a large saucepan over medium heat add the remaining tablespoon of oil. Â Add the onion, garlic and mushrooms, stirring frequently 3-5 minutes until tender and browned, remove from pan and set aside.
- in the same sauce pan you cooked the mushrooms add the kale and radish mix. Â Let cook, stirring frequently for 2-3 minutes until bright green and slightly wilted.
- distribute the kale mix between 2 plates and then top with the mushrooms/ onion mix.
- once the radishes and carrots are done (can be easily pierced with a fork) distribute them onto the kale/ mushroom salad and enjoy!
Macros per portion:
Calories: 205
Carbs:Â 18.1 g
Net Carbs:Â 11.1 g
Fat: 14.2 g
Protein: 4.2 g
Private Member |
czech republic
MmMmm, ok.. I was never disappointed with your recipes, I have been trying your recipes for three years and it was always a bomb, feels like we have a similar tounge 😀 Thanky ou for this, definitely gonna try it 🙂 And a Happy New Year Zuzka to you and Jesse 🙂